Authentic Kolhapuri Chicken Curry by Chef 👨‍🍳Prashant Adsule ❤️❤️❤️

🍗 Authentic Kolhapuri Chicken Curry

Serving Size: 2 portions
Cuisine: Maharashtrian (Kolhapur)
Cooking Time: ~45 minutes

(All quantities in KG / Grams / Liters only, as requested)

Ingredient	Quantity	Unit Price (₹)	Cost (₹)
Chicken (with bone)	0.50 KG	280 / KG	140.00
Onion	0.15 KG	30 / KG	4.50
Tomato	0.12 KG	25 / KG	3.00
Fresh coconut (grated)	0.05 KG	300 / KG	15.00
Ginger-garlic paste	0.02 KG	200 / KG	4.00
Coriander leaves	0.01 KG	200 / KG	2.00
Refined oil	0.05 L	180 / L	9.00
Water	0.40 L	—	—

Spice	Quantity	Unit Price (₹)	Cost (₹)
Dry coconut (kopra)	0.02 KG	400 / KG	8.00
Dry red chilies	0.01 KG	500 / KG	5.00
Coriander seeds	0.01 KG	200 / KG	2.00
Cumin seeds	0.005 KG	350 / KG	1.75
Poppy seeds	0.005 KG	1,200 / KG	6.00
Black peppercorns	0.002 KG	1,000 / KG	2.00
Cinnamon	0.002 KG	800 / KG	1.60
Cloves	0.001 KG	1,000 / KG	1.00
Bay leaf	0.001 KG	300 / KG	0.30
Turmeric powder	0.003 KG	300 / KG	0.90
Salt	0.01 KG	20 / KG	0.20

₹206.25 (Approx.)
Cost per portion: ₹103.00

Dry roast dry coconut until deep brown.
Add dry red chilies, coriander seeds, cumin, poppy seeds, peppercorns, cinnamon, cloves, and bay leaf.
Roast till aromatic; cool and grind to a coarse paste using minimal water.

Heat oil in a heavy-bottomed Kadai.
Add chopped onions; sauté until deep golden brown (this gives the tambda rassa color).
Add ginger-garlic paste; sauté till raw aroma disappears.
Add tomatoes and turmeric; cook until oil separates.
Add prepared Kolhapuri masala and fresh coconut; roast well for 4–5 minutes.
Add chicken pieces; mix thoroughly and sauté for 5 minutes.
Add water and salt; cover and simmer till chicken is tender.
Adjust consistency (Kolhapuri curry is medium-thin).
Finish with chopped coriander leaves.